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Bourbon Steak Orange County

Bourbon Steak

Bourbon Steak Orange County is Chef Michael Mina’s nod to the American steakhouse experience. Join us for a taste of classic Americana infused with world flavors and Chef Mina’s flair for the dramatic.

Hours

5:30 – 9 pm Wednesday – Sunday

Bourbon Steak invites guests to relax and indulge in superb steak, seafood, and wine selections, plus a one-of-a-kind whiskey and cocktail experience.

Photograph of Chef Chris Sanchez Sitting at a Table in a Restaurant

Meet the Chef

With over 10 years dedicated to Monarch Beach and decades of culinary experience working in some of Southern California’s most prestigious kitchens, Executive Chef Chris Sanchez brings the Bourbon Steak experience to life.

Drink on a Table at Bourbon Steak Restaurant

Cocktail Program

Explore the distinctions of classic 20th-century cocktails alongside modern-day interpretations. Our beverage program presents a playful juxtaposition of old-school cocktails and their new-school counterparts.

Bourbon Steak Private Dining

Private Dining

A private dining experience, artfully prepared, provides the perfect respite and a tranquil connection point. Host your next gathering at our Southern California resort. Suitable for 12 to 30 guests, all of our private dining offerings include a prix fixe menu crafted by our executive chef and available at different price points.

Explore the Menu

Dinner

Shellfish Platters

4 oysters, 4 shrimp, 1 lb. Maine lobster, king crab

Cast-iron broiled

Red miso butter, charred lemon, lemongrass tea
149

Ice-cold

Gin-spiked cocktail sauce, green goddess, mignonette
149

Caviar Selection

Traditional service or signature parfait

Imperial kaluga

182

Royal Osetra

114

A la Carte Chilled Shellfish

1/2 dozen Pacific coast oysters*

Mignonette
29

1/4 lb. King crab*

Green Goddess
60

1 lb. whole maine lobster*

Dijonnaise
81

Gulf shrimp cocktail

Gin-spiked cocktail sauce
30

Appetizers

"Instant" bacon

Braised pork, Brussels hash, tempura oyster, bourbon-soy glaze
25

Michael's ahi tuna tartare*

Asian pear, pine nut, scotch bonnet, mint, sesame
34

S.R.F. steak tartare

Roasted bone marrow, garlic sourdough crostini
39

Grilled Spanish octopus

Chickpea purée, pomegranate glaze, ras el hanout
29

Hudson Valley foie gras torchon

Brioche pain perdu, huckleberry gastrique, pistachio
48

Salads

B.L.T. wedge

Blue cheese, bacon, egg, tomato, onion, buttermilk
22

Classic Caesar

Baby gem lettuce, garlic streusel, parmigiano-reggiano
21

The 'OC' Salad

Maine lobster, avocado, Bibb lettuce, local citrus
41

Caramelized persimmon

Avocado, marcona almond, puffed quinoa, banyuls vinaigrette
21

Kabocha squash bisque

Honey-roasted apple, coconut milk, pumpkin seed tuile
21

Mains

Maine lobster pot pie

Seasonal vegetables, brandied lobster cream
140

Mary's whole fried chicken

Truffle mac and cheese, charred asparagus
84

Broiled New Zealand tai snapper

Ginger-scallion fermented black bean
161

Snake River Farms American Wagyu Tomahawk

50 oz mesquite, wood-fire-grilled
294

Land

Angus

Prime porterhouse

28 oz
175

Prime bone-in dry-aged NY strip loin

18 oz
115

Prime Delmonico ribeye

16 oz
83

Black angus filet mignon

8 oz
76

Wagyu

Hokkaido A5 wagyu ribeye

46 per oz (3 oz min)

Mishima ultra NY strip loin

10 oz
98

Snake River Farms eye of the ribeye

8 oz
70

Mishima reserve filet mignon

6 oz
88

Sea

Faroe Island salmon

7 oz
48

Pacific Barramundi bass

7 oz
46

Hokkaido scallops

4 each
48

Whole Maine lobster

1 lb
81

Seasonal Sides

$19

Charred asparagus

Meyer lemon

Crispy Brussels

Apple cider and Fresno chile

Mushrooms

Sesame and mirin-soy glaze

Charred cauliflower

Cilantro and lime

Black truffle mac and cheese

Whipped potato purée

Duroc pork fried rice

Baked fingerling potatoes

bacon & white cheddar
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